Ingredients
For the keftethes
- 600 g (4 cups) minced lamb
- 1/2 onion, finely chopped
- 1 large egg
- 1 large egg yolk
- 2 cloves garlic, finely chopped
- 1 tbs ras-el-hanout
- 2 lemons, zest only, finely grated
- 2 tsp dried mint
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the pumpkin
- 2 tbs olive oil
- 2 onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 tbs ras-el-hanout
- 2 tsp dried mint
- 500 ml beef stock
- 300 g (2 cups) cherry tomatoes
- 600 g butternut pumpkin or acorn squash, cut into thin wedges
- 1 lemon, juiced
- 1 preserved lemon, flesh and pith removed, rind thinly sliced
To serve
- 75 g (1/2 cup) feta, crumbled
- 1 handful oregano, torn
- Flatbreads
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Method
Step 1.
For the keftethes: Scrunch together everything for the keftethes in a large mixing bowl using your hands. Cover and chill until needed.
Step 2.
For the roast pumpkin: Heat the olive oil in a casserole dish or large saucepan set over a medium heat. Add the onion and garlic, sweating until softened, about 5 minutes.
Step 3.
Stir in the ras-el-hanout and dried mint, cooking and stirring for 1-2 minutes. Stir in the stock, tomatoes, and pumpkin slices, and simmer for 10 minutes, stirring occasionally.
Step 4.
In the meantime, divide the lamb mixture into 18-20 balls, rolling them between your palms. Arrange on a plate or platter.
Step 5.
Pour the contents of the dish or saucepan into a roasting tray and arrange the lamb balls amongst the pumpkin. Stir in the lemon juice, preserved lemon, and some salt and pepper to taste.
Step 6.
Roast until the lamb balls are cooked through, about 20-25 minutes.
Step 7.
To serve: Remove from the oven and serve with a garnish of feta, oregano, and flatbreads.
Serves 4 |
